This easy tri color pasta salad is made with rotini, Genoa salami, fresh veggies, olives, and mozzarella cheese all tossed in a homemade Italian dressing. It’s the perfect side dish for potlucks and barbecues.
Ingredients
For the Pasta:
12ouncestri-color rotini
4ouncesdeli Genoa salamicut into ¼ inch slices
1pintgrape tomatoescut in half
8ouncesmozzarella cheese blocksmall diced
1cupsmall-diced green bell pepper
¼cupthinly sliced red onion
¼cupcanned sliced black olivesdrained
¼cupcanned sliced green olives with pimentodrained
For the dressing:
¾cupolive oil
⅓cupred wine vinegar
1Tablespoondijon mustard
1clovegarlicminced
2Tablespoonsgrated parmesan cheese
2teaspoonsgranulated sugar
1teaspoonkosher salt
½teaspoonblack pepper
½teaspooncelery seed
Instructions
Cook the rotini per the directions on the back of the box to al dente. Drain and rinse with cold water to stop it from cooking, drain well. Place in a large bowl.
Cut the deli salami into half-inch cubes. Add to the bowl with the pasta along with the tomatoes, mozzarella, bell pepper, red onion, black olives, and green olives; set aside.
In a medium-sized bowl, whisk together the olive oil, vinegar, mustard, garlic, parmesan, sugar, salt, pepper, and celery seed until combined.
Pour the dressing into the bowl and toss the ingredients together so everything is covered in the dressing. Cover with plastic wrap and place in the fridge for at least one hour before serving.
Notes
Before serving, toss the salad again to redistribute dressing that has settled on the bottom of the bowl.